Low FODMAP Veggie Fritters with Lime-Basil Sauce

As I've mentioned, I would prefer to eat a mainly vegetarian diet. Throwing Low FODMAP into the mix makes that especially difficult, as we have to stay away from most legumes and an array of vegetables. So it was much to my pleasure when the bounty of zucchini bursting forth from my summer garden presented me with a challenge: use it up! 

They say the best foods were discovered by accident, so let's call it an accident that I pulled out my grater and transformed some simple potatoes and zucchini into an Instagram worthy meal. 

Low FODMAP Veggie Fritters with Lime Basil Sauce

Serves 3

1 small zucchini/courgette, grated
2 small potatoes, grated
¼ cup green onion, green part only, chopped
2 cups breadcrumbs*
2 eggs**
1 tsp sweet paprika
1 tsp kosher salt
½ tsp freshly ground black pepper
Vegetable oil for cooking

Lime Basil Sauce
¼ cup Low FODMAP sour cream***
1 tbs Low FODMAP mayonnaise***
1 tbs lime juice
1 tbs fresh basil, chopped
​1/2 tsp garlic infused oil
Salt and pepper to taste

Side Salad
3 cups mixed spring greens
¼ cup carrot, peeled and grated
¼ cup common tomato, diced
2 tbs sunflower seeds

Salad Dressing
1 tbs lime juice
1 tbs garlic infused oil
1 tbs extra virgin olive oil
Dash of pure maple syrup
Salt and pepper to taste

*I make my own using sourdough bread and pork rinds (chicharrones), omit the pork rinds to keep it vegan
**Substitute 2 tbs ground chia seeds soaked in 6 tbs water for a vegan and Low FODMAP egg replacement
***Use vegan mayonnaise and dairy-free sour cream to keep things vegan, or regular mayonnaise and lactose-free sour cream for Low FODMAP only

Per Serve: Calories 738, Fat 23g, Sodium 1392mg, Carbs 115g, Fiber 12g, Sugars 8g, Protein 27g

Start by grating the potato and zucchini, rinsing the shreds with cool water, and squeezing out as much liquid as you can. Rest the shreds on a lint-free kitchen towel.

Prep the rest of the fritter ingredients and mix them together in a large mixing bowl.

Coat the bottom of a frying pan with vegetable oil and heat on medium high. Form the fritter mix into patties and pan-fry until golden on each side. 

---

While you're frying the fritters, mix together the ingredients for the Lime-Basil Sauce in a small container and set aside. 

For the side salad, I just throw the dressing ingredients in a mason jar, seal the lid tightly and shake it - then use tongs to distribute dressing evenly over the greens. Top with carrot, tomato and sunflower seeds. 

---

Serve it all up immediately and enjoy! 

---

What's growing in your garden this year?